* 1 whole duck - plucked and oven ready
* 6 spring onions - Julienned
* 1 cucumber, peeled, de-seeded if you're apt to wind, and julienned.
* 1 lemon
* 3 tablespoons maltose
* 1 tablespoon Chinese red wine
* 20 Crispy duck pancakes or lettuce leaves to roll in

===Method===
* Set a large pan of water boiling, immerse the duck and cook for 5 minutes, stirring frequently. Take out the duck, and refresh for a minute in a large bowl of cold water
* Allow to drip-dry, ideally by hanging from a hook or resting on a rack
* Mix 18fl oz (500ml) boiling water with the juice and rind of 1 lemon, together with 3 tablespoons maltose and 1 tablespoon Chinese red wine vinegar
* With a clean & dry cloth or tea towel, dry the duck inside and out
* Using a pastry or Basting brush, paint the marinade all over
* Hanging to dry, preferably overnight
* In the hottest oven you can muster, roast the duck for 45 minutes
* Remove from the oven and rest for 10 minutes
* When carving, strip all of the meat and skin from the bird and then, using two forks, shred it to smithereens

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